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Roasted Asparagus Spears with Curry Dip

This is the time of year when everyone shares tips for creative and nutritious school lunches. And you would think with my experience I’d be full of great ideas. I am. But no takers. The oldest drives now and buys lunch off-campus The sixteen year old seems to prefer cafeteria nachos with processed cheese over anything I offer. Or maybe he just doesn’t want to display any evidence that he has a mother. The vociferous lunch lady makes my first grader too nervous to eat much, so he sticks to a steady diet of two saltine crackers and half a green apple. And the four year old refuses to go to Lunch Bunch because, as she constantly accuses me “you put grapes in there one time!” (as if it was child abuse).

So I try to catch them with something nutritious as soon as they return, ravenously, from school. Here is a simple, nutritious snack that they gobble up.

Roasted Asparagus Spears with Curry Dip

Roast asparagus spears drizzled with olive oil and sprinkled with kosher salt at 400 degrees for about ½ hour or until nice and crispy. Serve with ½ cup mayonnaise mixed with 1 teaspoon organic curry powder for dipping.

Call it pencils and yellow paint if it helps.

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One Response to “Roasted Asparagus Spears with Curry Dip”

  1. Melody Says:

    It is not recommened for large pieces of
    meat though. The end resut iis low-fat, flavorful and preserved meat that yoou can store right iin your
    cupboard. So freeze in single layers and do not overlap food if
    you can elp it.

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